Optimization of compound food additives of Jiaozi frozen steamed bread dough by response surface methodology
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摘要: 利用响应面分析法对酵子冷冻面团馒头复合食品添加剂的配方进行了优化。在单因素的基础上,选取双乙酰酒石酸单双甘油酯（DATEM）、黄原胶、α-淀粉酶、抗坏血酸（VC）为自变量,感官总分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,研究各自变量及其交互作用对感官总分的影响,建立了二次多项式回归方程的预测模型,确定了四种食品添加剂的最佳添加量为:DATEM0.2%、黄原胶0.2%、α-淀粉酶5.59 mg/kg、VC31.46 mg/kg。在此条件下预期的感官总分是84.394分,实际得分为85±0.24分。复合食品添加剂能够改善相同扫描频率下面团的流变学特性,增大其弹性模量（G’）和粘性模量（G″）。复合食品添加剂能够抑制冰晶的重结晶,减弱冰晶对酵子及面筋蛋白质网络结构的破坏,从而提高了面团的加工品质和成品的质量。Abstract: The compound food additives of Jiaozi frozen steamed bread dough were optimized based on response surface method.Four experimental factors including DATEM,xanthan gum,alpha- amylase and VCwere optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the sensory score. The interaction of the respective variables and response surface analysis theory,the simulated quadratic polynomial regression equation of prediction model was set up.The optimum formula of compound food additives was as follows: DATEM 0.2%,xanthan gum 0.2%,alpha- amylase5.59 mg / kg,VC31.46 mg / kg.Under this condition,expected sensory score of Jiaozi frozen steamed bread dough was 84.394,and the actual score was 85 ± 0.24.The rheological properties of frozen dough were improved such as the elastic modulus( G') and viscous modulus( G″),when added compound food additives.These investigated that compound food additives could inhibit the formation of ice crystallization and prevent from recrystallization,and reduce the damage of Jiaozi and protein network structure of dough from ice crystallization,and improve the quality of dough and steamed bread.
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Keywords:
- Jiaozi /
- frozen dough /
- steamed bread /
- food additive /
- response surface analysis
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